Peanut flour coated Sweet Potato Chips with Chilli Oil - Ifiriti y'ikijumba

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers a similar sweetness and texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be a cost-effective binder.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can replace eggs for binding, and applesauce adds moisture.

Slice sweet potatoes using a mandolin and soak for 10 minutes to release surface starches.

Make a batter by mixing 100 grams of refined flour and 30 grams of rice flour with about 3/4 cup water until smooth and thick.

Add 1.5 teaspoons of salt and 2 tablespoons of chopped fresh parsley to the batter and mix well.

Add a generous amount of akabanga chili oil to the batter and taste to adjust seasoning.

In a separate bowl, mix 120 grams of peanut flour with 4 tablespoons of semolina.

Drain and wash the sweet potato slices, then coat them in the batter mixture.

Press each coated sweet potato slice into the peanut flour and semolina mix to ensure thorough coating.

Fry the coated sweet potato slices in medium hot oil until browned and crisp, which takes a couple of minutes.

Serve topped with more akabanga chili oil and alongside a spicy peanut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens